2. Press farmers' cheese through a sieve. Mix in the cream of wheat. Mix in the creamed butter.

3. Beat the egg whites. Slowly mix them into the farmers' cheese mixture.

4. Cover with cellophane wrap and refrigerate for 1 hour.

5. In the meantime, melt remaining butter, add bread crumbs and stir until they turn golden.

6. Bring 1 gallon of water to a boil. Add salt.

7. With wet hands make 16 balls and place a small strawberry in the middle of each; then slowly slip into the boiling water. Bring to a slow second boil. Boil another 7-8 minutes after dumplings come to the surface.

8. Remove dumplings with a slotted spoon and drop them into cold water for a few seconds. Remove from water, drain and roll them in the buttered breadcrumbs.